Burgers so good that they hurt
DISCLAIMER: THIS IS NOT FOR THE FAINT OF HEART!
I love cheeseburgers. They're positively delicious. Especially with bacon. So good.... So, what could be better than a burger with an excessive amount of cheese and bacon?! Such was the rationale that led to adventure below.
It started as an idea, but then again, doesn't it always? I love bacon on my burger, but it always slides off so I get some bites with lots of bacon, some without any. It's frustrating. So, I thought that the best way to solve it would be to have the bacon infused throughout the burger. I haven't had the problem with cheese on burgers, but though, while infusing bacon, why not cheese too! Below are the steps to recreate the masterpiece. I've only done it once. It was incredible, but hurt a little bit.
Ingredients:
80/20 ground beef
1 box bacon - I use ready to serve because it's easy and still pretty good
1 block of Velveeta
Milk
Buns - I prefer Martin's potato rolls. If you haven't had them, you should. they're fantastic.
1 - The Meats
Some may object, but I don't really care. Burgers should be made with 80/20 or better meat. If you go for 93/7 or something 'healthy', you lose the flavor. Besides, if you're cooking on a grill or Foreman, most of the fat drips off anyways, leaving behind only delicious flavor.
The other meat that you'll need is the bacon. I went the easy way and got the ready-to-use bacon that you microwave. I cooked it a bit longer than usual so that it would be nice and crispy. You can make any kind of bacon and I'm preferential to maple. Once it's all cooked up, let it cool for a little bit and then break it up into little chunks and put it into a bowl.
2 - The joining of the meats
Combine your meats in the bowl making sure to thoroughly mix the bacon and ground beef so that it's relatively evenly mixed. Now, you are ready to make your patties. I grab a handful of meat/bacon and roll it into a ball. You can size them however you like, but because the 80/20 cooks down well, I err on the big side, probably making 1lb. burgers.
You're probably wondering why I make them into a ball instead of into a patty. The reason is simple, it's easy and you can size them similarly and quickly. Once you have the mix all rolled out, you need to split each one in half. Once you have them halved, make each half into a patty and press a little dimple into each side.
3 - Here comes the cheese!
Next slice off cubes of velveeta. They don't have to be terribly big, probably about the size of the end of your thumb. Place the cube into one of the little dimples and then flip the other half on top so that the cube is held in a little pocket between the two patties. Press around the edges to seal the two together and take your time. You want it to be well sealed so that your cheesy treasure doesn't escape.
4 - Cookin!
At this point, there are two things that need to be cooked. The first is the burgers and the second is a vat of molten cheese.
The burgers can be cooked just like any other burgers. Just keep an eye on them so that if cheese starts to come out, you can let it cool down for a bit or flip it as needed. You can cook them to taste, but I prefer it to be slightly pink in the middle so that you don't get that dried out taste.
The Velveeta is best attacked by cubing it up, the smaller the better, just so that it melts faster and more evenly. Put it in a bowl and splash some milk in. The more milk you put in, the runnier it will be so it's better to put a little in and add more later to taste. When microwaving Velveeta, it's best to go a little bit at a time. I nuke for 1 minute, stir, 1 minute, stir, add milk, stirr, nuke, etc until I'm happy with it.
5 - Eating
Now, you might be tempted to just devour your burgers, but then what was the point of the molten vat of Velveeta? This is the point that separates the men from the boys. Take a fork and impale your burger, then plunge it into your cheese vat. Make sure that it is well coated then lift and hold over the vat allowing the excess to drain off. Now, place it on your bun. If done properly, it looks like a cheese wheel. At this point, you can add your condiments of choice and go to down. A suggestion though. Eat one. If you can finish one and after about 10 minute you want another, go for it, but if you crush one and immediately dive into the second, you may be in trouble! Don't say I didn't warn you.
I love cheeseburgers. They're positively delicious. Especially with bacon. So good.... So, what could be better than a burger with an excessive amount of cheese and bacon?! Such was the rationale that led to adventure below.
It started as an idea, but then again, doesn't it always? I love bacon on my burger, but it always slides off so I get some bites with lots of bacon, some without any. It's frustrating. So, I thought that the best way to solve it would be to have the bacon infused throughout the burger. I haven't had the problem with cheese on burgers, but though, while infusing bacon, why not cheese too! Below are the steps to recreate the masterpiece. I've only done it once. It was incredible, but hurt a little bit.
Ingredients:
80/20 ground beef
1 box bacon - I use ready to serve because it's easy and still pretty good
1 block of Velveeta
Milk
Buns - I prefer Martin's potato rolls. If you haven't had them, you should. they're fantastic.
1 - The Meats
Some may object, but I don't really care. Burgers should be made with 80/20 or better meat. If you go for 93/7 or something 'healthy', you lose the flavor. Besides, if you're cooking on a grill or Foreman, most of the fat drips off anyways, leaving behind only delicious flavor.
The other meat that you'll need is the bacon. I went the easy way and got the ready-to-use bacon that you microwave. I cooked it a bit longer than usual so that it would be nice and crispy. You can make any kind of bacon and I'm preferential to maple. Once it's all cooked up, let it cool for a little bit and then break it up into little chunks and put it into a bowl.
2 - The joining of the meats
Combine your meats in the bowl making sure to thoroughly mix the bacon and ground beef so that it's relatively evenly mixed. Now, you are ready to make your patties. I grab a handful of meat/bacon and roll it into a ball. You can size them however you like, but because the 80/20 cooks down well, I err on the big side, probably making 1lb. burgers.
You're probably wondering why I make them into a ball instead of into a patty. The reason is simple, it's easy and you can size them similarly and quickly. Once you have the mix all rolled out, you need to split each one in half. Once you have them halved, make each half into a patty and press a little dimple into each side.
3 - Here comes the cheese!
Next slice off cubes of velveeta. They don't have to be terribly big, probably about the size of the end of your thumb. Place the cube into one of the little dimples and then flip the other half on top so that the cube is held in a little pocket between the two patties. Press around the edges to seal the two together and take your time. You want it to be well sealed so that your cheesy treasure doesn't escape.
4 - Cookin!
At this point, there are two things that need to be cooked. The first is the burgers and the second is a vat of molten cheese.
The burgers can be cooked just like any other burgers. Just keep an eye on them so that if cheese starts to come out, you can let it cool down for a bit or flip it as needed. You can cook them to taste, but I prefer it to be slightly pink in the middle so that you don't get that dried out taste.
The Velveeta is best attacked by cubing it up, the smaller the better, just so that it melts faster and more evenly. Put it in a bowl and splash some milk in. The more milk you put in, the runnier it will be so it's better to put a little in and add more later to taste. When microwaving Velveeta, it's best to go a little bit at a time. I nuke for 1 minute, stir, 1 minute, stir, add milk, stirr, nuke, etc until I'm happy with it.
5 - Eating
Now, you might be tempted to just devour your burgers, but then what was the point of the molten vat of Velveeta? This is the point that separates the men from the boys. Take a fork and impale your burger, then plunge it into your cheese vat. Make sure that it is well coated then lift and hold over the vat allowing the excess to drain off. Now, place it on your bun. If done properly, it looks like a cheese wheel. At this point, you can add your condiments of choice and go to down. A suggestion though. Eat one. If you can finish one and after about 10 minute you want another, go for it, but if you crush one and immediately dive into the second, you may be in trouble! Don't say I didn't warn you.
Labels: burgers, cheese, cooking, Foreman, meat, recipe, Velveeta
posted by clowridr at
7:05 AM
4 Comments:
so let me get this straight... theres cheese on the inside AND the outside of the sweet ambrosia burger!?
Oh yes, it's fully cheese infused. and the melted cheese inside seeps into all the little nooks and crannies inside the burger. it's basically the perfect burger.
so i guess the speed and efficiency of the foreman more than compensates for the possible over melting of the cheese in a conventional oven?
Indeed it does! It takes a bit of practice, but you can cook the meat before the cheese has totally liquified and run out. An oven might work, but you'd need to play with the temperature for a bit to make sure. I'm all for it though!
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